155428 ruston crumb pie vanilla ice lagasse Recipes

boiling water, jell-o orange flavor gelatin , 4 serving size, vanilla ice cream, softened (2 cups), prepared chocolate crumb crusts, thawed cool whip, candy corn, black licorice , cut into 1-inch pieces

raspberry jello, boiling water, vanilla ice cream softened, chocolate crumb crust, margarine, semi-sweet chocolate, cool whip topping thawed (optional), raspberries (optional)

graham cracker crumbs, sugar, butter, melted, vanilla ice cream, softened, thawed lemonade concentrate, fresh or frozen blueberries, sugar, water, divided, lemon juice, cornstarch

sweetened raspberry lemonade drink mix, water, vanilla ice cream, softened, chocolate crumb crust (9 inches), chocolate syrup , optional

chocolate cookie crumb (oreos work best), butter, melted, vanilla ice cream, crushed malted milk balls, heavy cream, marshmallow cream, instant malted milk powder, chocolate powdered milk or 2 tbsp syrup

banana, peeled, cut into chunks, and frozen, pure vanilla extract, orange juice, ice, scoops vanilla ice cream

banana, peeled, cut into chunks, and frozen, pure vanilla extract, orange juice, ice, scoops vanilla ice cream

milk, creme fraiche, eggs, lemon zest, flour, salt, sugar, butter, butter, peaches, peeled, cored and sliced thin., brown sugar, lemon, juiced, cinnamon, nutmeg, recipe caramel sauce , recipe follows, vanilla ice cream, powdered sugar, for garnish, mint sprigs, for garnish

unsalted butter, softened , plus 1 tsp, all-purpose flour , plus 2 cups, sugar, baking powder, salt, eggs, vanilla, sauteed bananas and ginger syrup, recipe follows, dry white wine, water, sugar, coarsely grated ginger, butter, ripe bananas, cut in half and halved lengthwise, chinese five-spice, vanilla ice cream, softened

coconut, chocolate sandwich cookies, candy coated chocolate, roasted peanuts, resealable bags, disposable pie tins, scoops chocolate mint ice cream, scoops vanilla ice cream, scoops chocolate ice cream, sweetened whipped cream, whole strawberries, shaker of powdered sugar

chocolate cookie crumbs, butter, melted, vanilla ice cream, softened, crushed malted milk balls, milk, divided, instant chocolate malted milk powder, marshmallow creme topping, heavy whipping cream, cream, malted milk balls

prebaked pie crust, good quality vanilla ice cream, good quality chocolat ice cream, egg whites, vanilla, cream of tartar, sugar

chocolate cookie crumbs, butter, melted, vanilla ice cream, softened, crushed malted milk balls, milk, divided, instant chocolate malted milk powder, marshmallow creme, whipping cream, cream and malted, milk balls, to garnish

lemon gelatin, boiling water, vanilla ice cream, ground ginger, grated lemon peel, soft butter or margarine, granulated sugar, fine pretzel crumbs (from thin pretzel sticks)

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

all-purpose flour, salt, chilled butter, cut into small pieces, vegetable shortening, ice water, sliced peeled pear (about 2 1/2 lb), fresh cranberries, brown sugar, uncooked quick-cooking tapioca, fresh lemon juice, grated lemon rind, vanilla extract, ground nutmeg, all-purpose flour, brown sugar, oats, ground cinnamon, chilled butter, cut into small pieces

malted milk balls, chopped, vanilla ice cream, softened, chocolate crumb crusts (9 inches)

milky way candy bars (2.05 oz each), divided, milk, instant coffee granules, vanilla ice cream, softened, graham cracker or chocolate crumb crust (8 or 9 inches)